It’s cold and all I want to eat are warm things. Luckily, I’ve found out how easy it is to make this tomato soup.
Next time you have the oven on for whatever reason, put some tomatoes in a dish, season with salt and pepper, maybe a pinch of chilli flakes, throw in a peeled clove on garlic, add a little oil so they don’t stick to the dish and roast for around 45 minutes, until the tomatoes are bursting.
Put everything in a pan and liquidise them with a hand blender (or put everything in your blender and liquidise). If you’ve got some herbs add them before blending – tomato and basil are always good, but mint, parsley or thyme would work too. If needed, add a little water – although I didn’t need to.
You might want to hold one of the tomatoes back and chop it up to add after everything has been liquidised for a little texture in your soup.
That’s it, your soup is ready! Heat it up to eat whenever you like.
(Also, pat yourself on the back for efficiently using the oven to make not 1 but 2 dishes)